Ingredients
Potato and Bean Mixture
- 1 (24 oz) bag Trader Joe’s roasted potatoes with peppers and onions
- 1 (15 oz) can Trader Joe’s Cuban style black beans, drained and rinsed
Toppings and Tortillas
- 1 container Trader Joe’s guacamole
- 1 container Trader Joe’s romesco sauce
- Corn tortillas, enough for 6 servings
- Optional: Fresh cilantro for garnish
Instructions
- Heat the Potatoes: Place a large pan over medium heat and add the entire bag of roasted potatoes with peppers and onions. Cover the pan and cook, stirring occasionally, until the potatoes are heated through thoroughly. Optionally, add a small amount of oil if you prefer a crisper texture.
- Add Black Beans: Once the potatoes are fully heated, add the drained and rinsed Cuban style black beans to the pan. Stir gently to combine the ingredients and continue cooking until the beans are heated through, about 2-3 minutes.
- Warm the Tortillas: Heat corn tortillas over an open flame or in a clean pan until they are warm and pliable, about 20-30 seconds per side.
- Assemble the Tacos: Spread a spoonful of guacamole on each warm tortilla. Top with 1-2 spoonfuls of the potato and black bean mixture, then add a drizzle of romesco sauce. Optionally, garnish with fresh cilantro leaves for added flavor and freshness.
- Serve: Serve the tacos immediately while warm and enjoy the bold, spicy flavors.
Notes
- If you prefer a crispier texture, add a drizzle of oil when heating the potatoes in the pan.
- Fresh cilantro is optional but adds a bright, herby note to the tacos.
- You can substitute corn tortillas with flour tortillas if desired, though corn is more traditional.
- This recipe is vegetarian and can be made vegan by ensuring the guacamole and sauces contain no dairy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat the potato mixture before assembling tacos.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
